Natural-Origin Edible Gels as Delivery Systems for Green Tea Extract: Formulation, Physicochemical, and Biopharmaceutic Profile Assessment
Andreja Poceviciute, Agne Mazurkeviciute, Lina Raudone
TL;DR
This study explores using natural edible gels to deliver green tea extract, finding that oat-based gels are effective carriers for phytochemicals.
Contribution
The novelty lies in developing and comparing plant-based edible gels for green tea extract delivery, assessing their physicochemical and biopharmaceutical properties.
Findings
Oat-based gels showed higher viscosity compared to flaxseed-based gels.
No significant differences in total phenolic release were found among gel formulations, except for epigallocatechin.
Both flaxseed- and oatmeal-based gels are promising carriers for green tea phytochemicals.
Abstract
Natural-origin edible gels are gaining attention as innovative carriers for bioactive compounds, offering consumer-friendly formats and potential to enhance stability and bioavailability. This study aimed to develop and characterize edible gels incorporating Camellia sinensis (L.) Kuntze extract using different plant-based gelling agents, including whole flaxseeds, ground flaxseeds, medium-size oatmeal, and coarse oatmeal. The physical properties of the gels were evaluated by rheological (flow curve) and pH studies. The phytochemical composition of the green tea extract and gels with this extract and the main phenolic compounds, including catechins, gallic acid, and caffeine, were evaluated by high-performance liquid chromatography. The biopharmaceutical properties of the prepared gels were evaluated by dissolution testing. Rheological analysis revealed that oat-based gels exhibited…
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Taxonomy
TopicsTea Polyphenols and Effects · Phytoestrogen effects and research · Phytochemicals and Antioxidant Activities